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Green beans can be hard to digest sometimes, especially if they’re just lightly cooked. This method of braising the green beans makes them soft and delicious.¬†Green beans are low FODMAP in 15 green beans. If you tolerate the FODMAP sorbitol, you may be able to eat up to 25 green beans (moderate sorbitol).

Serves: 6-8

PREP TIME: 10 minutes COOK TIME: 1 hour, 20 minutes


  • 6 ounces bacon, cut into 1/2-inch pieces
  • 1 bunch green onions, sliced (green parts only)
  • 1 tablespoon garlic oil
  • Pinch red pepper flakes (optional)
  • 2 1/2 pounds green beans, trimmed
  • 1 1/2 cups low FODMAP chicken or vegetable broth
  • 1/4 cup apple cider vinegar
  • 2 tablespoons ghee or butter
  • Sea salt
  • Freshly ground black pepper


  1. Heat a large Dutch oven over medium-high heat. Add bacon when hot.
  2. Cook the bacon, stirring until bacon is crisp, about 6 minutes.
  3. Add the green onions, garlic oil, and pepper flakes. Cook while stirring until the green onions are soft, about 8 minutes.
  4. Add the green beans, broth, and apple cider vinegar and stir to combine all the ingredients.
  5. Bring the mixture to boil, reduce to medium low, cover, and simmer, stirring occasionally. Cook for approximately 45 to 60 minutes, until beans are tender.
  6. Change the heat to high, remove the pot lid and add the ghee or butter.
  7. Stir until liquid is reduced, about 5 minutes.
  8. Season with salt and pepper and serve immediately.